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AUBURN, N, Y, i 

PUBLISHED BY LUCY W, BDSTWICK. 

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Entered according to Act of Congress, in the year 1883, by 

LUCY W. BOSTWICK, 
In the Office of the Librarian of Congress, at Washington. 



I^napp, Segj^ § Thomson, 

Printers, Auburn, N. Y. 




CAN DI ES 



WITHOUT COOKIINQ. 



FRENCH CREAM. 

These candies are made without boiling which makes 
them very desirable, and they are equal to the best 
French creams. The secret lies in the sugar used which 
is the XXX powdered or confectioners' sugar. It can be 
obtained at the large groceries. Ordinary powdered 
sugar when rubbed between the thumb and finger has 
a decided grain, but the confectioners' sugar is fine as 
flour. Margery Daw promises perfect success in fol- 
lowing these recipes. 

FRENCH VANILLA CREAM. 

Break into a bowl the white of one or more egg.-, as 
the quantity you wish to make will require, add to it 
an equal quantity of cold water, then stir in XXX pow- 
dered or confectioners' sugar until you have it stiff 



— 4 — 

enough to mould into shape with the fingers. Flavor 
with vanilla to taste. After it is formed into balls, 
cubes or lozenger shapes, lay them upon plates or 
waxed paper and set them aside to dry. This cream 
is the foundation of all the French creams. 

ENGLISH WALNUT CREAMS. 

Make French cream as previously directed. Have 
ready some English walnuts, using care not to break 
the meats. Make a ball of the cream about the size of 
a walnut and place a half nut meat upon either side of 
the ball, pressing it into the cream. Lay them away 
for a few hours to dry. 



CREAM CHERRIES. 

Make a small round ball of French cream, cut a 
strip of citron the size of a cherry stem and put the 
ball of cream upon one end of it ; take a cherry glace 
and cutting it in two, put one half each side of the stem 
on the cream ball and it will make a very pretty candy. 
They can also be made like walnut creams using cher- 
ries instead of walnuts. 



— 5 — 
CHOCOLATE CREAM DROPS. 

Take French cream and mould into cone shape forms 
with the fingers. Lay them on waxed paptr or a mar- 
ble slab until the next day to harden, or make them in 
the morning and leave them until afternoon. Melt 
some chocolate, (confectioners' chocolate is the best), in 
a basin set in' another basin of boiling water; when 
melted and the creams are hard enough to handle, take 
one at a time on a fork and drop into the melted choco- 
late, roll it until well covered, then slip from the fork 
upon waxed paper and set them aside to harden. 

FIG CREAMS. 

Cut nice fresh figs into four or five strips, take a 
piece of French cream and roll it into a long roil in the 
palm of the hand, then with a knife cut it lengthwise 
and lay into it one of the strips and roll the cream 
around it. 

CREAM DATES. 

Select perfect dates and with a knife remove the pit. 
Take a piece of French cream, make an oblong shape, 
and wrap the date around the cream. 



-6- 
WINTERGREEN CREAMS. 

Make the cream as directed for French cream, flavor- 
ing with wintergreen essence to taste, color pink with 
cochineal syrup and form into round lozenger shapes. 

FRUIT CREAMS. 

Raisins seeded, currants, figs and citron chopped 
fine, and mixed into French cream before the sugar is 
all mixed in, is a very nice variety. Make this into a 
Hat cake about an inch thick and cut into oblong pieces 
or inch squares. 

COCOANUT CREAMS. 

Take some French cream and while quite soft add 
fresh grated cocoanut to taste ; add sufficient confection- 
ers' sugar to mould into balls and then roll the balls in 
the fresh grated cocoan ut. These may be colored pink 
with a few drops of cochineal syrup, also brown by 
adding a few spoonfuls of grated cocoanut; then roll- 
ing them in grated cocoanut; the three colors are very 
pretty together. The cocoanut cream may be made 
into a flat cake and cut into squares or strips. 



PEPPERMINT CREAMS. 

Make the cream as directed for French cream, flavor- 
ing it quite strong with essence of peppermint. Take 
small bits of the cream and shape into round flat forms. 

LEMON DROPS. 

Grate the rind and squeeze the juice of one lemon, 
then make the same as orange drops. 

NEAPOLITAN CREAM. 

Make the French cream recipe and divide it into 
three parts ; leaving one part white, color one part pink 
with a few drops of cochineal syrup, and the third part 
make brown with grated chocolate ; make a cake about 
half an inch thick of the white cream, which may be 
done with a rolling pin on a marble slab or making it 
into a flat ball and patting it to the desired thickness 
on a platter with the hand ; take the pink in the same 
manner and lay it upon the white cream, then the 
chocolate in the same manner, pressing all together, 
trim the edges smooth and cut into slices or squares as 
you prefer. This is a very pretty candy ; each layer 
may be flavored differently. 



-8- 

ORANGE DROPS. 

Grate the rind of one orange and squeeze the juice 
taking care to reject the seeds, add to this a pinch of 
tartaric acid, then stir in confectioners' sugar until it is 
stiff enough to form into small balls the size of a small 
marble. This is a delicious candy. 

ALMOND CREAMS. 

Make an oblong roll of French cream and press into 
the side of it an almond meat, or blanch and chop the 
almonds and mix them through the cream. 

MAPLE SUGAR CREAM. 

Grate maple sugar, mix it in quantities to suit taste 
with French cream adding enough confectioners' sugar 
to mould into any shape desired. Walnut creams are 
sometimes made with maple sugar and are very nice. 

SPICED CHOCOLATE CREAM. 

Have some chocolate grated in quantity desired as 
some prefer more than others, add ground cinnamon 
and cloves to taste, mix these ingredients into French 
cream and form into small cubes. 



— 9 — 

NUT CREAMS. 

Chop almonds, hickory nuts, butternuts or English 
walnuts quite fine. Make the French cream and 
fore adding all the sugar, while the cream is quite soft, 
stir into it the nuts and then form into halls, liars or 
squares. Three or four kinds of nuts may be mixed 
together. 



CAN DIES. 



COOKED. 



SPICED CHOCOLATE. 

Two cups of brown sugar, one-half cup of grated 
chocolate, one-half cup of water, a pice of butter, add 
spice to taste. Boil these ingredients together and when 
nearly done test it by dropping a little into cold water. 
When done pour into buttered pans. 

VANILLA SYRUP CANDY. 

One quart of syrup, one pound of granulated sugar, 
a small piece of butter, one tablespoonful of glycerine. 
Boil these ingredients together as molasses candy, when 
nearly done test in cold water. Just before removing 
from the fire add a teaspoonful of soda and pour into 
buttered pans; when partly cool pour vanilla upon the 
top and pull as molasses candy. It will be very white 
and delicious. The flavor may be varied. 



— 1 1 — 

FLAXSEED CANDY. 

One pound of granulated sugar, three-fourths cup of 
water, one tablespoonful of glycerine, flaxseed in quan- 
tity to suit the taste. Boil the sugar and water together 
with the glycerine and when nearly done stir in the 
flaxseed. Pour into buttered pans to cool. When 
parti}' cold mark into squares with a knife. 

MOLASSES TAFFY. 

One cup of molasses, one cup of sugar, a piece of but- 
ter the size of an egg. Boil hard, test in cold water ; 
when brittle, pour in thin cakes on buttered tins; as it 
cools mark in squares with the back of a knife. 

PEA-NUT CANDY. 

Two cups of molasses, one cup of brown sugar, one 
tablespoonful of butter, one of vinegar. Put into a ket- 
tle to boil. Havino- cracked and rubbed the skin from 

o 

the pea-nuts, put them into buttered pans, and when 
the candy is done, pour it over the nuts. Cut into 
blocks while warm. 



— 12 — 
MOLASSES CANDY. 

Two cups of molasses, one cup of sugar, a piece of 
butter the size of a small egg, one tablespoonful of 
glycerine. Put these ingredients into a kettle, and boil 
hard twenty or thirty minutes: when boiled thick, 
drop a few drops in a cup of cold water, and if the drops 
retain their shape, it is nearly done, which will be when 
it is brittle; do not boil it to much. Have pans or 
platters w T ell buttered, and just before the candy is 
poured into them, stir in one-half teaspoonful of cream 
tartar, or soda. If flavoring is desired, drop the flavor- 
ing on the top. as it begins to cool, and when it is pulled 
the whole will be flavored. Pull till as white as desired, 
and draw into sticks, and cut with shears. 

HOARHOUND CANDY. 

Steep one tablespoonful of hoarhound, (dried leaves) 
in one-half cup of water ; stir in and add one pint of 
sugar, one tablespoonful of vinegar. Boil without stir- 
ring, test in cold water, and when brittle pour into 
buttered pans, marking off in squares while warm, with 
the back of a knife. 



— 13 — 
POP-CORN BALLS. 

Two cups of molasses, one cup of brown sugar, one 
tablcspoonful of vinegar, a piece of butter the size of a 
small egg. Make the candy in a large kettle, pop the 
corn, salt it, and sift it through the fingers, that the 
extra salt and unpopped kernels may drop through. 
(Tt will take four quarts or more of corn that is popped.) 
Then stir all the corn into the kettle that the enndy 
will take, heap it on buttered platters, or make it into 
balls. 

VANILLA SUGAR CANDY. 

Two pounds of granulated sugar, two-thirds of a cup 
of water, one-third cup of vinegar, butter the size of an 
egg, one tablespoonful of glycerine, two teaspoonfuls of 
vanilla. Boil all except the vanilla without stirring. 
twenty minutes or half an hour, till crisp, when dropped 
into water. Just before pouring upon platters to cool, 
add a small teaspoonful of soda, or cream tartar. Af- 
ter pouring upon the platters to cool, pour the two 
teaspoonfuls of vanilla over the top. You can pull it 
beautifully white. Draw r it into sticks the size you 
wish, and cut off with shears, into sticks or kiss-shaped 



— 14 — 

drops, to suit the eaters. If you can succeed in keep- 
ing it a week, it will become creamy. 

W1NTERGREEN CANDY. 

Make the candy the same as the vanilla, and after it 
is poured upon the platter to cool, drop over the top 
one or two teaspoonfuls of wintergreen essence to taste, 
and color pink by dropping a few drops of cochineal 
syrup either in the boiling candy or on the top with 
the flavoring. Make into sticks or kisses. 

BUTTER SCOTCH. 

One cup of brown sugar, one half cup of water, one 
teaspoon ful of vinegar, piece of butter the size of a wal- 
nut. Boil about twenty minutes ; flavor if desired. 

FRENCH CREAM CANDY. 

Four cups of white sugar, one cup of hot water, 
flavor with vanilla ; put the sugar and water in a bright 
tin pan on the range, and let it boil without stirring, 
about eight minutes, and if it looks somewhat thick, 
test by letting some drop from the spoon, and if it 



— 15 — 

threads remove the pan to the table, taking a small 
spoonful and rubbing it against the side of a cake bowl, 
and if creamy and will roll into a ball between the lin- 
gers, pour the whole into the bowl and beat rapidly 
with a large spoon or porcelain potato masher. If it is 
not boiled enough to cream, set it back upon the range, 
let it remain one or two minutes or as long as is neces- 
sary, taking care not to cook it too much. Add the 
vanilla (or other flavoring) as soon as it begins to cool. 
This is the foundation for all French creams. It can 
be made into rolls and sliced off, or packed in plates 
and cut into small cubes, or made into any shape imi- 
tating French candies. A pretty form is made by col- 
oring some of the cream pink, taking a piece about as 
large as a hazel nut, and crowding an almond meat 
half way into one side, till it looks like a bursting ker- 
nel. In working should the cream get too cold, warm 
it, 

WINTERGREEN CREAMS. 

Make cream as directed, flavor with wintergreen, 
color pink with cochineal syrup, and form into round 
iozenger shapes. 



-16- 
PEPPERMINT CREAMS. 

Make cream as previously directed, flavoring quite 
strong with essence of peppermint; take off small bits 
and shape into round flat forms. 

PANACHE CREAM. 

Make the French cream recipe, and divide into three- 
parts, leaving one part white, color one pink with cochi- 
neal syrup, and the third part color brown with choco- 
late, which is done by just letting the cream soften and 
stirring in a little finely grated chocolate. The pink is 
colored by dropping on a few drops of cochineal syrup 
while the cream is warm, and beating it in. Take the 
white cream, make a flat ball of it, and lay it upon a 
buttered dish and pat it out flat until about half an inch 
thick. If it does not work easily dip the hand in alco- 
hol. Take the pink cream, work in the same way as 
the white and lay it upon the white; then the chocolate 
in the same manner, and lay upon the pink, pressing- 
all together. Trim the edges off smooth, leaving it in 
a nice square cake, then cut into slices or small cubes, 
as you prefer. It is necessary to work it all up as rap- 
idly as possible. 



— 17 — 

FRUIT CREAM. 

Add to French cream, raisins, currants, figs, a little 
citron, chopped and mixed thoroughly through the 
cream while quite warm. Make into bars or flat cakes. 

WALNUT CREAMS. 

Take a piece of French cream the size of a walnut. 
Having cracked some English walnuts, using care not 
to break the meats; place one-half of each nut upon 
each side of the ball pressing them into the ball. 

CHOCOLATE CREAMS. 

Use French cream, and form it into small cone-shaped 
balls with the fingers. Lay them upon oiled paper to 
harden until all are formed. Melt one cake of baker's 
chocolate in an earthen dish or small basin ; by setting 
it in the oven it will soon melt; do not let it cook. 
To keep the chocolate hot, it is well to have a hot soap- 
stone, and place the basin with the chocolate upon it. 
Take the balls of cream one at a time on a silver fork, 
pour the melted chocolate over them with a teaspoon, 
and when well covered, slip them from the fork upon 
oiled paper. 



-18- 

COCOANUT CAKES. 

Two cups of sugar, one-half cup of water, let it boil 
till it crisps in water (or the same as French cream), 
take oft" and stir till it creams. One grated cocoanut 
stirred in after the candy is beaten to a cream, 
make in good sized cakes, but thin. Reserve about 
two tablespoonfuls of the cream, add a little cocoanut 
and enough cochineal syrup to color it pink, and drop 
a little upon the center of the cakes. Work very 
quickly, else it will cool. 

NUT CREAMS. 

Chop almonds, hickory, butternuts, or English wal- 
nuts, quite fine, and mix into French cream, forming 
into balls, bars or flat cakes. 

CHOCOLATE CARAMELS. 

One cup of grated chocolate, one cup of molasses, one 
cup of brown sugar, one cup of milk, a piece of butter 
the size of a small egg. Put all the ingredients in a 
kettle to boil, adding one tablespoonful of glycerine, 
and boil fast. When nearly done add the chocolate; 
test it by dropping into cold water, and when done 
pour into buttered pans. When cool mark into blocks 
with the back of a knife. 



PROSTINGS. 



CREAM FROSTING. 

Take the white of one egg and add to it an equal 
measure of cold water, stir into this XXX powdered 
or confectioners 1 sugar until the right consistency to 
spread upon the cake. This is the easiest manner to 
make frosting and it is unsurpassed. It will remain 
soft and creamy, cutting without breaking for several 
days. Flavor with vanilla, rose or almond. A few 
drops of cochineal syrup will color this a beautiful rose 
color and is very effective. 

NUT FROSTING. 

Make cream frosting and mix into it nuts chopped 
fine in quantities desired. Hickory nuts, English wal- 
nuts or almonds are the best for this purpose. Some 
prefer to place half nuts upon the top of the frosting 
rather than to mix them. 



— 20 — 

GOLDEN FROSTING. 

Mix with the yolks an equal measure of cold water 
and stir in confectioners' sugar until it will spread nice- 
ly upon the cake. This makes a pleasing frosting for 
children's parties. 

ORANGE FROSTING. 

Grate half the rind of one orange and squeeze the 
juice, remove the seeds, stir into the juice and rind con- 
fectioners' sugar until thick enough to spread nicely 
upon the cake. This is very nice to spread between 
the layers for orange cake using less sugar than for the 
top frosting. 

BOILED FROSTING. 

One pint granulated sugar, moisten with water suffi- 
cient to dissolve it. Let it boil until it threads from 
the spoon, stirring it often. Beat the whites of two 
eggs to a stiff froth, place in a deep dish, and turn the 
boiling sugar over them ; beat quickly until of the 
right consistency to spread over the cake ; this is suf- 
ficient for two loaves. Flavor as you like. 



- 21 - 

COCOANUT FROSTING. 

Make the cream frosting and mix with it some fresh 
grated cocoanut, (desiccated may be used.) After it is 
spread upon the cake scatter more cocoanut, over it. 
The effect is very pretty to color the frosting pink or 
brown with grated chocolate and then sprinkle the 
white grated cocoanut over it. 

CHOCOLATE FROSTING. 

Make the cream frosting as above and mix with it 
as much grated chocolate as you wish. Flavor with 
vanilla. 

DOMINOES. 

Have sponge or plain cake baked in rather thin 
sheets and cut into small oblong pieces the size and 
shape of a domino, a trifle larger. Fro^t the top and 
sides. When the frosting is hard, draw the black linos 
and make the dots, with a small brush dipped in melted 
chocolate. Tnese are very nice for children's parties. 
The lines and dots can also be made with thin pink 
frosting on white, or white dots on pink frosting. 



HICKORY NUT MACAROONS. 

One pound of powdered sugar, one pound of nuts 
chopped line ; the unbeaten, white of five eggs, one 
tables poonful of flour, two small teaspoonfuls of bak- 
ing powder. Mix these ingredients together and drop 
from a teaspoon upon buttered paper' or baking tins. 
Do not put them too near each other, and bake a light 
brown in a moderate oven. Weigh the nuts before 
cracking. 

KISSES. 

The whites of four eggs beaten to a stiff froth, one- 
half pound of powdered sugar. The more the eggs and 
sugar are beaten together the stiff er the kisses will be. 
Bake in a quick oven on buttered paper on dripping- 
pans turned upside down, leaving the oven door a lit- 
tle open. 

ROASTED ALMONDS. 

Shell and blanch almonds, put them in a sauce pan 
with some salt, set them in the oven until they are hot, 
remove the sauce pan from the oven and add a small 
piece of butter to the almonds and shake them over the 
fire until they are brown, taking care that they do not 
burn. 



INDEX 



UNCOOKED CAN1")1KS. 



Page. 

French Cream 3 

French Vanilla; Cream 3 



English Walnut Cream . 

Cream Cherries 

Chocolate Cream Drops 

Fig Creams 

Cream Dates 

Wintergreen Cream 

Fruit Cream 



Page. 

Cocoanut Cream 6 

Peppermint Cream 7 

Lemon Drops 7 

Neapolitan Cream 7 

Orange Drops 8 

Almond Creams 8 

Maple Sugar Creams 8 

Special Chocolate Creams, 8 

Nut Creams 9 



COOKED 

Spiced Chocolate jo 

Vanilla Syrup Candy io 

Flaxseed Candy n 

Molasses Taffy n 

Pea Nut Candy 

Molasses Candy 



11 

12 

Hoarhound Candy 12 

Pop-Corn Balls 13 

Vanilla Sugar Candy 13 

Wintergreen Candy 14 

Butter Scotch . . 14 



CANDIES. 

French Cream Candy 14 

Wintergreen Creams 15 

Peppermint Creams 16 

Panache Creams It! 

Fruit Creams 17 

Walnut Creams 17 

Chocolate Creams 17 

I Cocoanut Cakes 18 

; Nut Creams 18 

Chocolate Caramels 18 



Cream Frosting. 
Nut FrostiDg . .. 
Golden Frosting. 
Orange Frosting. 
Boiled Frosting. . 



FROST 
19 



Cocoanut Frosting 21 



Chocolate Frosting 21 

Dominoes 21 

Hickory Nut Macaroons 22 

Kisses 22 

Roasted Almonds 22 



LIBRARY OF CONGRESS 




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